DIRECTIONS

2. Heat a saucepan on low-medium heat and add olive oil. Add kale and softly sauté for 4-5 minutes, or until kale has partly wilted but still vibrant and green. Remove from heat and set aside to cool.

3. Melt butter in a frying pan over medium heat. Add leek and sauté until it softens. Add chilli flakes and cook for one minute. Remove from heat and add crumbled feta and raw egg. Mix well.

4. Brush a single filo sheet with a little butter. Spoon one tablespoon of the spinach mixture on one end of the filo pastry, leaving room on each side. Fold in sides and roll up to enclose filling (like a spring roll). Finish with a brush of butter on top and sprinkle with caraway seeds. Repeat with remaining spinach mixture.

5. Place each filo finger on a baking tray. Bake in preheated oven for 15 minutes or until golden brown. Serve warm or at room temperature.

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These delicious filo pastries take just 30 minutes to cook.

2. Arancini balls

INGREDIENTS

2 pouches (2 X 500g) of pre-made risotto, flavour of your choice

4 eggs

2 cups breadcrumbs

1 cup plain flour

100g mozzarella, broken into 2cm pieces

Vegetable oil, to deep fry

Tomato relish or chutney, to serve

METHOD

1. Gently heat pre-made risotto per the packet's instructions and reduce on low for 20 minutes, until risotto is a thick consistency. Once reduced, take off heat and let it cool.

2. Add two of the eggs and stir until well combined.

3. Place the breadcrumbs on a large plate. Place the flour on a separate plate. Using wet hands, shape three tablespoons of the risotto mixture into a ball. Place a piece of mozzerella in the centre of the ball, then mould the risotto mixture around the mozzarella to enclose.

4. Delicately roll the balls in the flour, followed by the breadcrumbs. Repeat with the remaining risotto mixture and mozzarella to make 10-14 balls. Place on a large plate and refrigerate for 30 minutes.

5. Add oil to a large saucepan to reach 5cm in depth. Heat over medium-high heat (it's hot enough when a bit of bread sizzles and turns golden). Add 3-4 risotto balls to the oil at a time and cook, turning once, for 4-5 minutes or until golden. Transfer balls to a plate lined with paper towel. Repeat with the remaining risotto balls.

6. Place the risotto balls on a serving plate and serve with tomato chutney, olives and feta.